The dressing recipe is spot on if doubled. You can add sliced black olives for more color to this too.I usually put in a couple cups of chopped celery for good crunch and maybe an 1/8 of a fresh pineapple cup into tidbits if you want some sweetness. Onions absorb toxins from the air and continue to do so, wise women use them placed about the room to do just that during outbreaks of cold and flu as well as other diseases that go around. I also add lots of 1/2 inch cubes of extra sharp cheddar cheese, a couple cans of Wild Planet's Wild Albacore Tuna Steaks broken up a bit, but still chunky, I use frozen peas instead of the onions as you should never eat raw onions especially in something that might be held over in the refrigerator. I use Bubbies dill pickles cut up small, instead of the sweet pickles. I have my own version that is similar but much expanded. You can enter just ingredient or what its called by name and hit search or find. I was just looking for a simple macaroni salad and remembered that is the go to place to find exactly what your looking for. One suggestion I do have is that if you make it a day or more in advance, keep the pasta separate from the rest of the mixed ingredients until almost ready to serve, otherwise the pasta may soak up the liquids and change the texture significantly and you can lose the creaminess. I make it according to the recipe with no tweaks. I always get tons of positive comments when I bring this to a potluck or other event. May try spicy sweet pickles or sweet jalapenos next time for the hubby. I also zested the lemon and through the zest in as well for brightness. liked that the dressing reminded me of deviled eggs. Used Penzeys shallot salt, red peppers instead of pimento and some leftover shelled edamame. It came out perfectly after sitting for a few hours. I chose a ridged elbow-type macaroni from Barilla called "pipette" and cooked even more al dente than usual. My best tip is to prepare the wet ingredients and veggies in a bowl separate from the macaroni and then add according to your texture preference - knowing that the pasta will soak up some liquid as it rests in the fridge. I personally prefer a salad that isn't soupy, so the proportions as outlined are a little too heavy on the dressing for me. This recipes makes a top notch macaroni salad. ![]() Less mayo made it more like a pasta salad. ![]() Added sweet relish since I didn't have any BB pickles. I cooked 2 pounds of pasta and added less mayo.
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